Summer Squash Pasta

Sunlit squash meets warm pasta — a bowlful of gentle summer, brightened with lemon zest and finished with Parmesan.

Ingredients

• 2 small yellow squash, thinly sliced
• 1 medium zucchini, thinly sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp crushed red pepper (optional)
• 1 tsp sea salt
• ½ tsp black pepper
• Zest of 1 lemon
• Juice of ½ lemon
• ½ cup grated Parmesan
• 8 oz pasta (linguine, penne, or your favourite)
• Fresh basil or parsley for topping

Instructions

1. Cook the pasta in salted water until al dente.
2. Reserve ½ cup of pasta water.
3. In a large skillet, warm the olive oil over medium heat.
4. Add the garlic and sauté until fragrant.
5. Add the squash, zucchini, salt, pepper, and crushed red pepper.
6. Cook 6–8 minutes until tender and lightly golden.
7. Add the lemon zest and stir.
8. Toss in the cooked pasta, adding splashes of pasta water until it becomes glossy and lightly saucy.
9. Stir in the Parmesan and lemon juice.
10. Finish with fresh basil or parsley and an extra sprinkle of cheese.

Taste as you go — lemon brightens everything. Add grilled chicken, shrimp, or white beans for extra heartiness.